Cashew Ricotta

Serves 4

This is a basic dairy-free cheese recipe. It's super easy as it doesn't require draining with cheesecloth or culturing and can be used as a spreadable ricotta-style cheese. If you want a set cheese, simply put this mixture into a mould and freeze. Remove from mould and coat in cracked pepper, dried dill or chopped parsley and serve chilled.

Cashew Ricotta Photo: supplied

Ingredients

• 260 g soaked cashews
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1 teaspoon lemon juice
• Half a tablespoon of flaky sea salt
• 1 teaspoon garlic powder
• 1 clove garlic
• A quarter cup of water

Note on cashews: Cashew pieces are ideal for a lot of this kind of recipe as they soften faster and they're loads cheaper. They will blend best if soaked overnight but if you're disorganised simply pour boiling water over raw nuts and leave for at least 10 minutes before blending.

Method

Blend all ingredients on a high-speed blender, scraping the sides as needed.

Chill and eat.